Meet the chef
Deandrae Kitchen.
Rooted in family cooking and shaped by years in professional kitchens, Chef Deandrae brings restaurant standards and genuine hospitality to your occasion.
The person behind the food
A place at the table.
“My goal is to provide more than a meal.”
Chef Deandrae Kitchen
Deandrae’s love for cooking started at home, watching his mother, grandmother, and aunties prepare meals for the holidays. His father brought a little friendly competition into the kitchen, challenging Deandrae and his brother to see who could make the best grilled cheese sandwich.
Those early experiences taught him that food was about more than what was on the plate. It was about bringing people together, creating memories, and making someone feel special through something you prepared.
That passion eventually led him to culinary school and into professional kitchens, where he continued developing his craft. Over the years, he built a career that included serving as executive chef at Chicken & Beer, gaining experience that shaped the way he approaches both food and hospitality.
In 2018, he founded Drae’s Kitchen with a vision of bringing that same level of care, quality, and presentation beyond the restaurant and into people’s celebrations. Whether it’s an intimate gathering or a large event, his goal remains the same: to create food and experiences that people remember.
Family has always been at the heart of his journey. Deandrae credits his grandfather as his biggest supporter, the first person to tell him and his brother that they could become millionaires by working together. His encouragement gave the brothers a shared vision of what they could build together.
That spirit of family, care, and shared possibility continues to shape Drae’s Kitchen today.
The journey
From the kitchen to your occasion.
From culinary school to leading restaurant kitchens and creating menus for gatherings of every size. Restaurant roles and the growth of Drae’s Kitchen have often overlapped.
2008
Le Cordon Bleu, Atlanta
Earned an associate degree in Culinary Arts, building the foundation for a professional career in the kitchen.
2009–2012
The Ritz-Carlton
Worked as a line cook across pantry, garnish, hot appetizers, and grill stations, preparing dishes to established quality and presentation standards.
2012–2016
The Shed at Glenwood
As supervisor and executive chef, trained kitchen staff and helped plan daily menus, Tasting Tuesday, and Sunday supper.
2016–2019
Richards’ Southern Fried
Helped bring the restaurant from construction to opening, then led day-to-day operations as executive chef, including food preparation and catering.
Founded 2018
Drae’s Kitchen
Created a catering business with a clear purpose: bring restaurant standards, quality service, and attention to detail to each event.
2020–2021
Lake & Oak Neighborhood BBQ
Led daily kitchen operations as executive chef, with responsibility for ordering, inventory, food costs, and building a collaborative team.
2021–2022
Carlyle’s Catering
As event chef, coordinated preparation and staffing for celebrations, weddings, and corporate events, with gatherings ranging from 50 to 3,500 guests.
Since 2024
One Flew South
As executive chef, develops menus, oversees food preparation and plating, leads the kitchen team, and maintains quality, consistency, and food safety.
Behind every occasion
The team at your table.
Deandrae and the Drae’s Kitchen team bring care to every part of an occasion, from preparing the food to arranging the spread and serving guests.
Thoughtful presentation and a warm welcome are part of the experience. The goal is simple: give hosts time to enjoy the people they’ve brought together.
Milestones along the way
From Atlanta to the James Beard House.
In 2015, Deandrae was recognized in Zagat’s 30 Under 30. For him, the recognition represents the work and determination behind finding his place in the kitchen.
He has also cooked at the James Beard House, with Chicken & Beer listed among the participating restaurants in the event program. That experience is another milestone in his culinary journey.
A moment of recognition
At Taste of Atlanta.
“Chef Deandrae Kitchen rocked the crabcake over okra and tomatoes.”
David Chandley, in a personal social post about Chicken & Beer at Taste of Atlanta
Your occasion, our kitchen
Let’s bring it to the table.
Tell us about your gathering and the food you have in mind.